Ingredients

• 1kg sebago potatoes (washed), unpeeled
• 375ml (1 1/2 cups) vegetable oil
• 1kg pork mince
• 1 red onion, halved, thinly sliced
• 2 tablespoons chopped fresh continental parsley
• 4 eggs, lightly whisked
• 150g (1 cup) plain flour
• 140g (2 cups) fresh breadcrumbs (made from day-old bread)

Gherkin dressing

• 125ml (1/2 cup) olive oil
• 40g drained gherkins, finely chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh dill
• Salt & freshly ground black pepper

Method

• Step 1 To make gherkin dressing, combine oil, gherkins, lemon juice, mustard and dill in a bowl. Taste and season with salt and pepper. Cover and set aside.
• Step 2 Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat and cook, uncovered, for 40 minutes or until tender. Drain and set aside for 15 minutes. Peel and place in a bowl. Use a potato masher to mash until smooth. Set aside for 15 minutes to cool.
• Step 3 Meanwhile, heat 1 tablespoon of the oil in a saucepan over medium heat. Add the pork mince and cook, stirring with a wooden spoon to break up any lumps, for 8 minutes or until mince changes colour. Drain off any excess liquid and set aside for 15 minutes to cool.
• Step 4 Add pork mince, onion and parsley to mashed potato and stir until combined. Season with salt and pepper. Divide the mixture into 16 portions and shape into 8cm patties.
• Step 5 Place egg in a bowl. Place flour and breadcrumbs on separate plates. Lightly coat each patty in flour, shaking off excess. Dip in egg, then breadcrumbs, and place on a plate.
• Step 6 Heat 125ml (1/2 cup) of the remaining oil in a large frying pan over medium heat. Add 5 patties and cook for 3 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel and cover loosely with foil to keep warm. Repeat with remaining patties, in 2 batches, adding and reheating oil between batches.
• Step 7 Serve the pork patties drizzled with the gherkin dressing.